This Keralan cashew chutney, or "kaju chatni", is 1 of the close delicious accompaniments I've always come upward across for vegetables or Indian savory pastries, together with a must-try for cashew lovers. Adapted from Yamuna Devi's incomparable Indian cookbook,
Lord Krishna's Cuisine
, which too suggests that it makes a wonderful salad dressing when thinned, it solely takes 10 minutes at close to laid together with keeps good for several days. Make certain to operate solely fresh raw cashews.
 Cashew Chutney (Kaju Chatni) |
Recipe past times Lisa Turner
Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking
Cuisine: Indian
Published on October 4, 2007
Simple, creamy, spicy together with fragrant fresh cashew chutney
Ingredients:
- 1 loving cup raw cashews, bits or halves
- 1/2-inch acre fresh ginger, sliced
- 5 fresh greenish chillies, amongst seeds, chopped
- 1 teaspoon body of body of water salt
- pinch of cayenne
- 1/4 teaspoon lemon juice
- 1/3 loving cup water
- 2 tablespoons fresh coriander, chopped
Instructions:
Generation Engelmundus Combine the cashews, ginger, chillies, salt, cayenne together with lemon juice inwards a nutrient processor or blender amongst a 1/4 loving cup of the H2O together with blend until smooth, adding to a greater extent than of the H2O every bit necessary to create a polish purée. Transfer to a bowl together with stir inwards the fresh coriander. Generation Engelmundus Serve fresh or refrigerate covered upward to three days. If refrigerated, add together a lilliputian to a greater extent than H2O when serving to sparse the chutney every bit it tends to thicken when sitting.
Makes 1 cup |
Sumber http://foodandspice.blogspot.com/
Print this recipe